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Topic: Potato Focaccia recipe (Read 3310 times)

Hi everyone,I saw a post with a photo of a potato focaccia made and posted by Malvanova. The potato focaccia looks so good! I have been trying to replicate a potato focaccia that an italian friend made when I was growing up. Her recipe has been lost and I cannot seem to find anything similar. When I saw Malvanova's photos, it reminded me of her focaccia immediately. I am new to this forum and new to making focaccia, so the percentage formulas are a little confusing to me. Is there any way anyone or Malvanova might be able to post the recipe for potato focaccia? The potato focaccia I remember growing up had a very crispy crust, an open crumb and was pretty oily. It was so good and I really hope to try to replicate it.

Apizza,this may not be the focaccia with potato that tngto was talking about. Traditionally focaccia dough has a boiled potato incorporated in the mix to make it moist. It is usually about 1" thick with oil and rosemary on top.

Apizza,Thank you for the link. I appreciate you trying to help, but Ninapizza23 was right in saying that the potato focaccia dough that I am referring to is a thicker bread with a boiled potato incorporated into the dough. It does have oil drizzled on top and you can also put rosemary or tomato pieces on top. I have found some recipes on other websites and tried to make those, but they are not giving me the texture I am looking for. I seem to be getting a dense texture when I am trying to achieve a more airy and moist texture. Thank you for trying though!

In the book "The Italian Baker" by Carol Field there is a recipe for Focaccia alla Pugliese. She describes the focaccia she had in Puglia as dense, breadlike, but light as a cake when you eat it. It was about 1 1/4 inch high. The recipe has 1 1/3 cups of riced, peeled, boiled potatoes. Perhaps your library has the book and you can check out that recipe.